Fish Stuffed Kochuri (Macher Kochuri) Recipe
Whenever we talk of Bengal, the first thing that comes to our minds is FISH. Its popularity is equivalent to the popular student in every single classroom. This ingredient is popular because of its versatility and usage across all cuisines. From breakfast items to traditional wedding dishes, fish still holds the 1st place in every Bengali’s heart.
Behind every popular ingredient lies a not so popular recipe that is still loved by many but is yet to be discovered by all. One such dish is Macher Kochuri. Popularly prepared with maida, this treat is crispy on the outside and soft on the inside. Even though this recipe remains popular around the North Indian periphery, there are several shops that sell this like hot cakes.
We admit that this dish is time-consuming with the preparation of the spices, fish etc. However, this dish is one that needs no accompaniment. If you are a fish lover and wish to try something different, this macher kochuri recipe is a must-have.
Ingredients
For the Stuffing
- 250 gms Katla or Bhetki fish fillet
- 1 tsp turmeric powder
- 1 large onion finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp red chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 green chillies (chopped)
- ¼ tsp garam masala
- A pinch of sugar
- Salt to taste
- 2 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
For the Dough
- 300 gms maida
- 1 tsp Doctors’ Choice Kacchi Ghani Mustard Oil
- ¼ tsp sugar
- Water as per requirement
Note- Keep aside from oil for deep frying
Procedure
- Marinate the fish with salt and ½ tsp turmeric powder
- Take a frying pan and heat 1 tbsp of Doctors’ Choice Kachi Ghani Mustard Oil. Add the fish into the pan and fry it on a medium to high flame
- Once done, remove the fish and take out the bones and skin. Mash it into a paste with your fingers
- In the same frying pan add some more oil and heat it
- Add the onions and fry. Once they change color, add in the ginger-garlic paste
- Keep it for a couple of mins and then add in the powdered spices
- Keep stirring till the fish stops leaving an odour and the oil starts to separate
- Add the fish to the spice mix and stir fry
- Season it with some salt and sugar. Add some chopped chillies if the fish is still smelling and then add in some garam masala. Once done, let it all cool
- Take the maida and make a hole in the center. Add in all the ingredients except water
- Mix it well and make a dough
- Once the dough is mixed well, set is aside for 15-20 mins
- Cut the dough into small pieces. Portion out the filling and set them aside as well
- Roll the small dough into thin discs. Add the filling in the center, cover the filling and twist from the top
- Turn it over and roll it again with the filling inside
- Heat the oil for deep frying and when the oil is hot, slide in the kachuri and fry till it puffs up
- Enjoy delicious maacher kachuri with aachar or masaledaar potato curry
